(4 servings) Printable Version
Combine eggs and milk, season with salt and pepper, whisk.
Place buttered English muffins on a griddle and cook until golden brown, reserve.
Heat oil in a medium non-stick frying pan. Add diced ham and olives saute briefly. Add beaten eggs and scramble with ham and olives. Transfer English muffins to warm serving plates. Place egg mixture over English muffins. Top with Hollandaise and garnish with minced chives.
It's Eggs Benedict topped with a delicious scramble of eggs and ham instead of the usual poached egg and slice of Canadian bacon. I like this recipe because it's easier to make and have ready all at once than traditional Eggs Benedict. Good for groups.
Mr Breakfast would like to thank efarkas for this recipe.
Recipe number 711. Submitted 10/27/2002.
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